If you are not pleased with the chilly winter, this high protein vegan tofu noodle soup might change your mind after you try this! The warm, savory and fulfilling tofu noodle soup is the best of winter that you can pamper yourself with!
In my quest to find light dinners, soups & stews are on top of my list of preferred dishes and I keep hunting for hearty soup recipes which are not only delicious but also season-appropriate!
Hence comes my high protein vegan tofu noodle soup which is only the perfect 10 on 10 soup in itself but also the most relevant soup for the season!
Winter doesn’t mean boring & bland soups which only warm you up with the hot broth; the winter special soups must also be hearty, filling and work as one-pot meals!
Which is exactly what my tofu noodle soup does!
What is Vegan Tofu Noodle Soup?
This high protein tofu noodle soup is a vegan dish made with all plant-based ingredients while being high in protein from the best source of plant-based protein that is none other than tofu!
The broth of the tofu noodle soup is light yet filling with a savory & umami-rich flavor. I made the broth of my soup lightly creamy by adding coconut milk as we love its flavor.
This tofu noodle soup is also packed with winter fresh veggies which makes it a one-pot meal giving you the best of both worlds - good protein and loads of fiber!
This is the kind of soup I make when I’m hungry late at night but don’t want anything too heavy. Warm, a little spicy, and comforting in the best, no-effort way.
Late nights are usually when I want something quick, warming, and full of flavour without feeling like I’m cooking a full meal. This spicy noodle soup is exactly that kind of fix. It’s warm, a little spicy, and comes together really fast, which is exactly what I want at that hour.
If you’ve tried my chicken manchow soup, you really should give this one a go too. Same kind of base, lots of garlic, a bit of heat, and that comforting Indo-Chinese flavour, just with noodles added in. It’s surprisingly easy to tweak, and before you know it, you’ll have your own version of it.
This soup works well as a light, nourishing meal because it combines hydration, vegetables, and protein in one bowl. The broth helps keep you hydrated, while ingredients like garlic, ginger, cabbage, carrots, and mushrooms provide fibre and essential micronutrients. Tofu adds plant-based protein, making the soup more filling without being heavy. Using homemade chilli oil allows you to control the amount of fat and spice, which makes this a cleaner, more balanced option compared to instant noodle soups or takeout.
Ingredients for Spicy Noodle Soup
Aromatics: Garlic, ginger, celery, spring onion whites, and onions add depth, warmth, and that familiar Indo-Chinese flavour.
Spice & Seasoning: Gochugaru or red chilli flakes, five spice powder, white pepper, salt, and a pinch of sugar for balance, heat, and lots of flavor.
Vegetables & Protein: Shredded cabbage, mushrooms, carrots, and tofu add texture nutrition, and make the soup filling.
Broth & Noodles: Water is used as the base for the soup, while cooked noodles make it hearty and comforting. Hakka noodles or any noodles you prefer work well.
Finishing Touches:Chilli oil and spring onion greens are added at the end for extra heat, aroma, and freshness.
Frequently Asked Questions
Can I add a non-veg protein to this soup?
Yes, absolutely. You can add shredded chicken, prawns, or even thinly sliced chicken breast. Add it after the broth comes to a boil and cook just until done so it stays tender.
Which noodles work best in this recipe?
Hakka noodles work really well, but you can use any noodles you like. Ramen, egg noodles, or even flat wheat noodles are all good options. Just cook them separately and add while serving so they don’t overcook in the soup.
Can I make this soup less spicy?
Yes. Reduce the amount of gochugaru or chilli flakes and go lighter on the chilli oil while serving. The soup should be warming, not overwhelming.
Can I make this soup vegan?
It already is. Just make sure your noodles and chilli oil are vegan-friendly, and you’re good to go.
Can I make the soup ahead of time?
You can prepare the soup base in advance and store it in the fridge for 2–3 days. Add freshly cooked noodles and toppings only when you’re ready to eat for the best texture.
Richa’s Top Tips
Don’t rush the aromatics: Cook the aromatics on medium heat until they soften but don’t brown. Overcooking or browning the aromatics will change the flavor of the dish, so keep an eye on it.
Adjust the heat: We like this noodle soup to be a little spicy. But feel-free to adjust the heat by adding more or less gochugaru, chilli flakes, and chilli oil to suit your tolerance.
Assemble just before serving: Add noodles, chilli oil, and spring onion greens at the end so everything stays fresh and doesn’t turn soggy.
Storage Tips
In the fridge: Store the soup base (without noodles) in an airtight container for up to 2–3 days. Reheat gently on the stove until hot.
Store noodles separately: Keep cooked noodles in a separate container to prevent them from soaking up the broth and turning soft.
Freezing: Freezing is not recommended, as the vegetables and tofu can change texture once thawed.
Reheating tip: Always reheat the soup until piping hot, then add noodles, chilli oil, and spring onion greens just before serving for the best flavour.
Serving Ideas
This spicy noodle soup is comforting and filling on its own, especially for late nights, but it also works really well as part of a simple Indo-Chinese meal. Here are a few easy combinations:
With Burnt Garlic Fried Rice:If you want something more substantial, this is a great rice option. The bold garlic flavours work beautifully with the heat of the soup without overpowering it.
With Chilli Paneer (Dry):A small plate of chilli paneer adds texture and spice, making the meal feel more complete while still staying in the same flavour zone.
With Vegetable Spring Rolls:Something crispy on the side balances the warmth and brothiness of the soup and makes it feel more like a proper spread.
Add more vegetables: Feel free to bulk it up with bok choy, spinach, baby corn, or bell peppers. Add quick-cooking greens right at the end so they stay fresh and vibrant.
Change the broth depth: Replace part of the water with a light vegetable stock for a deeper, more savoury base without making the soup heavy.
Play with aromatics: Add a small amount of grated lemongrass or a splash of soy sauce while simmering for a slightly different flavour profile.
Switch up the spice profile: If you don’t have five spice, try a pinch of toasted sesame powder or a dash of vinegar for a subtle twist.
Finish differently: Top with crispy garlic, sesame seeds, or a soft-boiled egg (if it fits your diet) to change the texture and make each bowl feel a little different.
Now it’s your turn to give this a go. Play around with the spice, adjust the toppings, and make it work for your kind of night. If you do end up making it, tag me on Instagram @my_foodstory, I’d love to see how you put your own spin on it.
This soup is a wholesome, complete meal that tastes delicious! Spicy, warming, and full of interesting textures, you're going to want to make this on repeat.
Add gochugaru, fry for a few seconds, add veggies, five spice powder and saute for 1-2 minutes.
2 teaspoons gochugaru, ¼ cup shredded cabbage, ¼ cup quartered mushrooms, ¼ cup julienned carrots, ⅓ teaspoon five spice powder
Add water, sugar, salt, white pepper powder and once it boils, cook on low for 15 minutes. Add tofu cubes and cook for 1-2 minutes. Take off the heat and add 2 teaspoons of spring onion greens.
4 cups water, ¼ teaspoon sugar, ¾ – 1 teaspoon salt, ½ teaspoon white pepper powder, ½ cup cubed tofu, 2-3 tablespoons finely chopped spring onion greens
For each serving, take ¾ cup (70gms) of noodles in a soup bowl, add 2-3 ladles of hot soup, drizzle 1-2 teaspoons of chilli oil, garnish with some spring onion greens and serve.
300 gms cooked noodles, 4-6 teaspoons chilli oil
Video
Notes
Five spice powder substitute: in step 1, heat oil, add 1 inch cinnamon, 2 star anise and 2-3 cloves and once it sizzles for a few seconds, add garlic, ginger & continue with the rest of the steps. Just before serving, pick out the whole spices and discard them.
Heat the soup to a piping hot just before serving for the best flavour.
Can be stored for 2-3 days when refrigerated in an air-tight container.
Enjoy the chilly winter with this soul-satisfying and comforting tomato egg drop soup to warm yourself up while watching your favorite series from your cozy couch! A healthier and high protein alternative for your munchies!
When life gives you tomatoes, make tomato soup! Not just a regular everyday tomato soup, but the very special tomato egg drop soup!
If you want to give something really satisfying to your soul while nourishing your body at the same time, then a hearty soup is exactly what you need immediately!
So, after my super-popular chicken noodle soup, I have returned with one more high protein soup that will be a delight for all egg-lovers out there!
The very flavorful tomato egg drop soup which is full of fresh flavors from ripe red tomatoes, spring onion and cilantro (if you like it as much as we do!).
What is tomato egg drop soup?
Simply put, tomato egg drop soup is a Chinese inspired homestyle tomato soup with beaten eggs slowly poured over it to create beautiful egg clouds or egg flowers!
This is a very quick-cooking soup where blanched tomatoes are gently sautéed in garlic flavored oil for a couple of minutes and then simmered in vegetable broth or plain & simple water.
Once tomatoes are nicely softened, smoothly beaten eggs are poured over the soup moving your hand slowly in circular motion to create beautiful soft egg curdles inside the soup.
That's the uniqueness of any egg drop soup which you may already know. The combination of fresh ripe tomatoes with soft eggs proved to be incredibly addictive which is why I am sure you will make this on repeat this winter!
When the weather begins to change, it’s common for cold symptoms to start to pop up. It usually starts with a bit of congestion and little sneezing before blossoming into a full-blown mess of running or stuffy noses, high fevers, headaches and a sore throat. It can be difficult to avoid catching a cold, especially once it starts going around. It can easily spread through saliva (by sharing a drink or kissing), skin-to-skin contact (handshakes or hugs) and even through the air if someone with the virus coughs or sneezes without properly covering their mouth.
Thankfully, most people can recover from a cold in just a couple weeks with their own at-home or over-the-counter treatments. In the meantime, you can also include cannabis to help with managing symptoms. If you’re heavily congested, dealing with a sore throat or trying to avoid coughing, smoking is probably not the best option for improving your symptoms. In fact, it could exacerbate them and make you feel worse. For people who feel like they need to smoke out of preference or habit, vaping is the way to go. It will be easier on your lungs and will most likely not make you cough if you’re intentional about taking gentle, slows pulls.
You can experiment with different terpenes like pinene which can act as a powerful expectorant and antimicrobial that can improve airflow functioning in the lungs. Just look for strains that have a high pinene content to help ease respiratory issues. Just remember that during this time it is not a good idea to share any paraphernalia with another person, so you’ll need a pipe or vape that is exclusively for your own personal use during this time until your symptoms completely subside.
If necessary, you can skip smoking and vaping altogether and go for pre-packaged edibles or cannabis-infused foods and drinks made at home. Soups and hot drinks are helpful as the weather cools down and there are lots of great recipes like vegetable soup with medicated garlic croutons, kief-infused chicken soup and cannabis-infused bone broth. You can also try making your own cannabis tea made with roots and stems or make canna-honey to add to herbal tea. Tinctures are an easy way to medicate as well by taking a dose underneath your tongue or adding it to tea, soup or something else. Don’t forget that edibles will take longer to feel the effects than smoking or vaping so be patient and don’t over do it in hopes of feeling better faster.
Some people find it unpleasant to feel high when they’re under the weather, so microdosing or CBD strains and products would be a good idea. For aches and pains, a topical or infused bath salts can help you feel better. Detox baths with Epsom salt and essential oils like peppermint and eucalyptus can help speed up your recovery and the added benefits of cannabis can reduce discomfort in your body so that you can rest and relax. You can also try rubbing an infused topical into any tense areas for some relief. Some studies have shown that cannabis can help reduce inflammation, which can be helpful if you’re experiencing uncomfortable nasal pressure or throat pain, so with topicals you can still experience some of the benefits without getting any kind of buzz at all.
Keep in mind that cannabis won’t help to make your cold go away but can help you feel a little better while you recover. Whether you decide to treat your cold naturally or with over-the-counter treatments from your local drugstore, remember to pay attention to how you feel, observe your symptoms and visit a doctor if needed.
TELL US, have you ever used cannabis to support you while kicking a cold?
The classic Greek lemon chicken is a must-try recipe if you love savory, citrusy and comforting flavors with your chicken having crispy skin and juicy meat!
If you are a blogger, irrespective of your domain, I am sure you would have also experienced blogger fatigue at times and I am not ashamed to confess that I am going through that exact same phase at the moment!
That’s the very reason behind the irregularities of my blog posts and I am fully aware that the frequency of my publishing must improve sooner than later!
However, while I fix & sort out my schedule, I must apologize to my loyal readers who still visit my page and have shown their immense love over the years!
End of year is always the best time to reflect on the time we have left behind and express gratitude for all the good things life has bestowed upon us!
With a heart full of nothing but thankfulness, I am here today to share a classic recipe from one of my favorite cuisines, the Mediterranean!
This classic Greek lemon chicken is absolutely gonna brighten up your days ahead once you give it a try in your kitchen! It is easy, quick with minimal prep and a perfect bang for the buck!
What is Greek lemon chicken?
Greek lemon chicken is a traditional baked chicken recipe made with bone-in and skin-on portions of chicken like chicken thighs or chicken drumsticks.
The unique USP of this Greek lemon chicken is its marinade which is a flavor-bomb thanks to all the fresh ingredients used in it.
This drumstick soup is light, nourishing, and deeply comforting. Made from a mix of drumstick and lentils, it’s the kind of recipe that feels both restorative and familiar, and will make even a non-drumstick person reach for seconds.
I have a tried a lot of variations of this drumstick soup, but somehow most of them fell short of that beautiful, earthy flavors of drumstick. They were either too watery or too garlick-y; almost like those soups were trying hard to eliminate any drumstick flavor. But this one’s different – it’s warming, nourishing, incredibly delicious, while still holding onto the flavor of it’s main ingredient – drumsticks or moringa, or Murungakkai.
What I love most about this soup is how gently it comes together. You cook everything down, extract all the goodness from the drumsticks, strain it smooth, and suddenly you have this beautiful, peppery broth that tastes far more thoughtful than the effort it takes. It’s the kind of food I’d make for a friend who’s under the weather, or for myself on a quiet evening when I want something simple, wholesome, and comforting in a bowl.
Drumstick: The star ingredient; cooked and ground to extract the nutrients and flavour
Moong dal: Adds body, creaminess, and an added layer of nutrition and flavor to the moringa soup
Aromatics: Garlic, curry leaves, onions, and tomatoes build flavor, aroma, and make the foundation of this soup
Spices and seasonings: This soup that’s lightly tempered with jeera, and seasoned with salt and pepper powder to keep it light and hearty
Coriander leaves: Used as a garnish to add a little freshness
Frequently Asked Questions
Can I make this without a pressure cooker?
Yes. Cook everything covered on low heat until the drumsticks and dal are very soft, then proceed as usual.
Is this soup vegan?
Yes, the recipe is naturally vegan
Can I skip straining the soup?
Straining is recommended for a smooth texture, but you can skip it if you don’t mind some fibre.
How long does it keep?
It keeps well in the fridge for up to 24 hours. Reheat gently before serving.
Can I add other veggies to this?
Yes, why not! Diced potato, carrots, sweet corn, broccoli, mushrooms, zucchini, are some veggies that taste incredible and add extra texture and nutrition.
Richa’s Top Tips
Soak the moong dal to ensure it cooks soft and blends smoothly into the soup.
Cook drumsticks till just tender as overcooking can dull the flavour.
Strain thoroughly after grinding to get a smooth, fibre-free soup.
Let the soup rest covered for a few minutes before serving so flavours settle.
Storage Ideas
Refrigeration: This flavors of this murungakkai soup stay fresh in the fridge for up to a day when stored in an airtight container.
Separate the garnish: If possible, store the cooked drumstick pieces for garnish separately and add them only while serving.
Reheating: Reheat gently on low heat, stirring occasionally. Avoid a rolling boil to preserve the delicate flavour.
Consistency adjustment: The soup may thicken slightly as it rests. If that happens, adding a little hot water while reheating will help bring it back to the desired consistency.
Serving Ideas
Serve hot as a light meal or starter, especially during cooler weather.
Pair with steamed rice and a drizzle of ghee for a simple, nourishing lunch.
Crusty garlic bread also makes for an excellent side with this drumstick soup.
Customisation Ideas
Add a pinch of turmeric while cooking for extra warmth and colour.
Swap pepper with crushed black peppercorns for a more rustic texture.
Stir in a little coconut milk for a richer, creamier version.
Make it thinner and sip-able by adding more hot water while reheating.
This drumstick soup is simple, thoughtful cooking featuring minimal ingredients, gentle spices, and maximum comfort. It’s the kind of recipe you return to when your body asks for warmth and nourishment, without fuss or heaviness.
You need to try this recipe at least once this winter, and then I promise you will keep coming back to it. If you make this, don’t forget to DM me pictures of your recreations over on my IG @my_foodstory. It’s always so nice to see you guys trying my recipes.
Gently spiced, naturally thick, yet super light and nourishing, this drumstick soup is deeply comforting and feels both restorative and familiar at once.
4drumstickscut into 2 ½ inch long pieces, 230 grams
2tablespoonsmoong dalsoaked for 30 minutes
3 ½cupswater
½teaspoonpepperground
1drumstickcut into 2 ½ inch long pieces, for garnish (optional)
2sprigs of coriander leaves
Instructions
Heat oil in a pressure cooker, add jeera & once it crackles, add garlic cloves and saute on medium for a few seconds till fragrant.
2 teaspoons groundnut or any neutral flavored oil, ½ teaspoon jeera, 4 garlic cloves
Add curry leaves, sliced onions & saute for 2 minutes on low till fragrant.
½ cup curry leaves, ½ cup sliced onions
Add tomatoes, salt and cook for 2-3 minutes on low till they soften a bit. Add drumsticks and saute for a few seconds. Add soaked moong dal, 2 ½ cups of water and close the lid of the pressure cooker. After the first whistle, cook for 10 minutes and let it depressurise by itself.
½ cup sliced tomatoes, ½ teaspoon salt, 4 drumsticks, 2 tablespoons moong dal, 3 ½ cups water
Add 1 cup of water to a pot, add the drumstick pieces for garnish and cook for 3-4 minutes just until tender and set aside.
3 ½ cups water, 1 drumstick
Open the cooker. Add the drumsticks & aromatics to a mixer grinder and grind to extract the pulp. Pour in a strainer and separate the fibre & other solids from the pulp. Transfer the drumstick pulp to a pot, add pepper powder and boil for 1-2 minutes. Take off the heat, add 2 sprigs of coriander leaves and keep covered until serving.
½ teaspoon pepper, 2 sprigs of coriander leaves
To serve, add 2-3 cooked drumstick pieces to a bowl, add the soup & serve hot.
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
The versatility of soup can be such a beautiful thing. It can be made with four ingredients or 40, completed in 15 minutes or simmered over several hours. In summertime soups are served deliciously chilled, like a supremely refreshing gazpacho — but most of the time they are steaming hot and soul satisfying, like this twice-medicated vegetable soup. With the addition of infused olive oil, this recipe is a keeper.
A hearty soup, a simple salad and some crusty bread make for a fabulous winter meal. Vegetable soup is as simple to make as it is delicious. Just fill a sauce pot with any combination of vegetables, some liquid to cover, a bunch of your favorite fresh herbs and spices, maybe a can of your favorite legume and simmer. Nine times out of 10, it’ll be tasty. And if it’s not, add some shredded cheese, some sour cream and maybe some sriracha.
To add some protein, consider adding firm tofu cubes, sliced cooked sausage, cooked chicken or bacon crisps.
Vegetable Soup / Serves 8-10
Ingredients
2-3 tablespoonscanna-olive oil 2 cups shredded cabbage 2 medium carrots, peeled and sliced 1 large onion, sliced 1 cup green beans, trimmed and cut in pieces 1 cup grape tomatoes (cut in half if large) 3 garlic cloves, peeled and minced 5 ounces kale, rinsed, dried, stacked and sliced 1 cup corn, frozen ½ cup peas, frozen 2 quarts water 2 cans beans (1 can white northern, 1 can pinto) rinsed and drained
Medicated Garlic Croutons
Ingredients
2 tablespoonscanna-oil 1 cup bread cubes 4 tablespoons Parmesan cheese
Directions
1. Heat the canna-olive oil in a large saucepan. Sauté the cabbage, carrots, onion, green beans, grape tomatoes, garlic and kale. Sauté for 8 to 10 minutes.
2. Add the corn and peas and stir. Add the water, followed by the rinsed beans. Allow to simmer for 35 to 40 minutes.
3. Heat the remaining canna-olive oil in a small sauté pan. Cook the bread cubes until golden brown.
4. Divide the soup into bowls, top with croutons and shave the Parmesan over the bowls of soup.
A hearty, comforting and fulfilling soup that you must try this winter season is the classic restaurant style chicken noodle soup which is a one pot wonder that will keep you full for the entire night!
Winter is just round the corner and so is the craving for that soulful bowl of warm soup that will perfectly fit the bill as a one pot meal!
So here I come with my homemade chicken noodle soup that not only looks gorgeous but can also give the restaurant version a run for its money in terms of its flavors and taste!
Try it once and you will know why I am saying what I am saying!
What is chicken noodle soup?
Asian chicken noodle soup is a widely popular soup and I am not surprised at all! If a single dish can work as an entree as well as main course, who wouldn’t love it?
I made this a week before Diwali when we were feeling a little under the weather; we loved it so much that we immediately decided to prepare it for our little blog and share it with ya’all!
The best thing about this soup recipe is that you won’t need a long list of ingredients; just the basic aromatics, chicken & noodles and you are ready to whip up the most comforting soup of the season!
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests
Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.
The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it
For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.
Chicken Lettuce Soup
A one-pot soup meal made with leftovers and greens, this is great for a working day dinner
250 grams Smoked chicken (shredded/boneless)
200 grams Lettuce
1 Carrot
1 cup Cooked noodles/spaghetti (optional)
1 Onion
1/2 inch Ginger (grated)
6 cloves Garlic
3 tablespoon Olive Oil
3 Chicken stock cubes
Salt (as required)
Black pepper powder (as required)
1 litre Water
Peel and mince the onion and garlic cloves.
Peel and cut the carrot into cubes
In a large pot, heat olive oil.
Add onion, garlic, ginger and sauté till the onion is slightly translucent.
Throw in the carrots.
Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
Cube or tear the cooked chicken and add to the simmering pot of soup.
Wash the lettuce well, tear and add to the soup.
Add the cooked noodles/spaghetti if using.
Check the seasoning and add salt and/or pepper if required.
Adjust the consistency of the soup with water if required.
It’s an adventure to find tastes and components that give the body life and the plate colour. Here are 6 ideas to create a nutritious dinner. Making a nutritious diner is similar to creating an Read More ...
Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
Course Soup
Cuisine Indian
Prep Time 5minutes
Cook Time 20minutes
Total Time 25minutes
Servings 4people
Ingredients
1/2potatoboiled, peeled and mashed
1/2cupyogurt
1cuppotatoesboiled peeled and cut into small pieces
2Tbspoilcanola or vegetable oil
1tspcumin seedsjeera
1Tbspall-purpose flourmaida or plain flour
1/4tspfenugreek seedsdana mathi
1/4tspblack pepperkali mirch
1bay leavetajpat
1dry red chili broken into 2 pieces
2tspginger paste
1tspsalt
1/4tspgaram masala
2Tbspfinely chopped cilantrohara dhania
Instructions
Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
We all look forward to real food on Super Bowl day, don’t we??? Chicken wings, nachos, pizzasss, chipsss. You can fry ’em, bake ’em, grill ’em, it’s your call. Here are some recipe ideas, plan ahead and awe your guests with your delicious spread! Pizza Recipes Ground Beef pizza with homemade pizza crust: Hands […]
kollu paruppu recipe is very famous in Kongunadu. People prefer horse gram for weight loss in ayurveda also horse gram good for diabetes. we used to prepare kollu paruppu recipe often especially to treat cold which goes well with white rice. lets see how to cook horse gram recipe now.
Ingredients:
kollu paruppu ( known as horse gram tamil & kulthi beans in hindi ) – 1 cup
Water to cook horse gram
Castor oil – ½ spoon
Country tomato – 1(big)
Turmeric powder – ¼ spoon
Shallots – ¼ cup (cleaned)
Red chilli – 3 no’s
Curry leaves – 1 sprig
Garlic – 4 cloves
Cumin seeds – ½ spoon
Coriander seeds – 1 spoon
Coriander leaves – 4 stalks
Required salt
Steps to cook kollu paruppu recipe in pressure cooker:
To begin take a bowl add horse gram and wash them thoroughly.
Switch on the stove place a cooker then add 2 ½ cups of water, ½ spoon of castor oil, ¼ spoon of turmeric powder, one big country tomato.
Now close the pressure cooker and cook kollu paruppu up to 3 whistles.
Steps to cook kollu paruppu in earthen pots and normal pan:
Switch on the stove place earthen pot or steel pan, add 3 cups of water then is hot add in washed horse gram.
Followed by ½ spoon castor oil, one big country tomato then cook up to 15 minutes
After horse gram half cooked add turmeric powder then cook until horse gram fully cooked.
Steps to grind kollu paruppu:
At first switch off the stove drain the excess water in horse gram and keep it aside.
Next add cleaned shallots, red chilli, curry leaves, coriander leaves, cumin seeds, coriander seeds, required salt in cooker, earthen pot or normal pan.
Leave it all spices for 10 minutes.
Now take a mixer grinder put all things in to it and grind them as semi coarse paste. (No need to add water if you want add drained water from horse gram)
You can also add kollu paruppu in Aattu kal and grind well as semi coarse paste. (Taste will be super good)
Spicy authentic Kongu special kollu paruppu recipe is ready to serve.
Drizzle some homemade ghee or coconut oil on the top of the kollu paruppu and serve with hot white rice.
Various names of kollu paruppu
Kollu Paruppu is known ashorse lentil or horse gram, horse gram beans in english (also Cowpea)
kulthi horse gram in Hindi
ulavalu recipes in telugu
It is called as Muthira in Malayalam
Its botanical name is Macrotyloma uniflorum
Tips:
This is authentic Kongu style kollu paruppu; there also another way.
The only difference is seasoning, after grind the kollu paruppu, take a kadai add some ground nut oil when it is hot add mustard seeds, one red chilli and curry leaves then fry for a second and add kollu paruppu and cook up to 5 minutes. (This process will help to avoid spoilage of kollu paruppu)
As of now you need kollu paruppu in semi streaming consistency implies include water at that point cook well.
kollu paruppu in semi gravy is the good texture to eat.
We can make more than 40+ kollu recipes ( ulavalu recipes – kulith recipes) using horse gram dal.
horse gram soup
horse gram juice ( kollu juice)
kollu chutney
kollu kanji recipe
horse gram powder recipe for weight loss ( kollu powder)
kollu kulambu
kollu podi
kollu rasam (i’ll post kollu rasam in tamil soon)
paruppu thogayal
horse gram flour ( kulith flour) used for Weight loss Roti Recipe
horse gram health benefits / ulavacharu health benefits / kollu benefits
Kollu known in english as horse dal, horse gram lentils or horse peas. Horse gram benefits for more people who are following horse gram diet for weight loss.
horse gram nutrition : Horse gram seed contains carbohydrate (57.2% w/w), protein (22% w/w), dietary fiber (5.3% w/w), fat (0.50% w/w), calcium (287 mg), phosphorus (311 mg), iron (6.77 mg) and calories (321 kcal) as well as vitamins like thiamine (0.4 mg), riboflavin (0.2 mg) and niacin (1.5 mg) per 100 grams of dry matter.
benefits of drinking horse gram water: Drink the horse gram water twice a day on an empty stomach for weight loss.
horse gram benefits diabetes : Anti-oxidants help in controlling oxidative stress by scavenging free radicals. He said the study found that raw horse gram seed has the ability to reduce post-prandial hyperglycemia by slowing down carbohydrate digestion and reduce insulin resistance by inhibiting protein-tyrosine phosphatase 1 beta enzyme.
horse gram and diabetes: This helps to reduce insulin resistance.Hence it is highly used for diabetics.The seed is beneficial for reducing the blood glucose level.It can reduce the digestion of carbohydrate.This leads to lower the blood sugar level.This is used as insulin resistance in type 2 diabetes.Including Horse gram (മുതിര) in your daily food is very effective for diabetics.This can also help to reduce the cholesterol level.
horse gram benefits for weight loss : Consuming horse gram can help you lose burn calories. Horse gram is low in calories. It can keep your bad cholesterol levels in check and prevent the risk of heart diseases. Also, consuming horse gram will provide you with protein and fibre, which will keep you full for long and prevent you from eating more.
horse gram sprouts benefits : Doctors recommends having sprouts as a good source of protein and also to cool the body.
horse gram for hair growth : Drink it horse gram for hair growth once a day when bearable hot. Add 1/4 cup of Horse Gram ( Kulthi in India a pinch of Asafoetida ( Hing in India ) and 2 pinches each of dried horse gram for hair growth Ginger ( Adrak in India ) and Liquorice ( Mulethi in India )
horse gram for kidney stones ( kulthi for kidney stone): The importance of horse gram was well recognized by folk medicine as a potential therapeutic agent to treat kidney stones, urinary diseases, piles, common cold, throat infection, fever, lowering cholesterol levels and blood sugar levels. Horse gram water was prescribed for treating jaundice.
flaxseed and horse gram : Flax seed is a seed, while Horse Gram is a pulse. * Nutrient Value of 100 gram of Flax seed is: 50 calories, 20 grams of protein, 41 grams of fat, and 28 grams of fiber. * Nutrient Value of 100 gram of Horse grain is: 321 calories, 22 grams of protein, 287 mg of Calcium, 311 mg of Phosphorus and 7mg of Iron.
is horse gram good for health : If you are trying to lose weight, you can consume horse gram as much as you want, but remember moderation is the key. Moreover, the high protein and fibre content of horse gram will keep you fuller for a long time.
horse gram where to buy : its available local stores, super market and even online portals.
It hunted us down again!! We are set for another session of home iso, with lots of liquids and panadol. Coming to the rescue this time is barley water soup. It certainly caters for lots of liquids part providing just that nourishment during the time when the throat is sore.
What is barley water?
The strained liquid that results from cooking pearled barley in excess of water is barley water. This is an easily digestible refreshing source of hydration. Barley water is commonly consumed in humid Asian countries to beat the heat. It is also recommended to get relief from kidney stones, urinary tract infections and remove liver toxicity.
Which type of barley to use?
The barley grain is processed in stages. Based on how they are processed it is used in different cuisines. Unhulled: the whole barley grain, just cleaned and chaffed unhulled barley. To use this, you need to soak it for 24 hours to soften. Pearled: the polished barley where the hull and the outer layer of the bran have been removed is pearled barley. This is easier to cook with no soaking needed. I have used pearl barley to make barley water with a ratio of 1 part barley to 6 parts water.
Ingredients for this barley water soup
The barley water soup is a refreshing idea that I can up with as I am not a fan of lemon barley and needed to keep up the liquids for the iso. Vegetables: quick cooking vegetables that you can easily put together make this soup’s flavour. I have used leeks, capsicum, spinach stalks and carrots here. You can add celery, shallots, cabbage, potatoes, swedes etc too to this soup. Spices and seasoning: salt and pepper is the only seasoning I have used here. Ginger would be nice in here too. Barley water: the barley water was prepared using one part barley to 6 parts water. We used the barley to make a salad and the water to make soup. The recipe card below has the images and step-by-step instructions to get the best-tasting barley water soup. hope you will like it. If you need to pin this for future use, do so directly onto your pin board from this recipe card.
A simple vegetable soup recipe made with barley water as the broth.
Course Soup
Cuisine Fusion, gluten free, Vegan, Vegetarian
Keyword easy soup recipes
Prep Time 10minutes
Cook Time 10minutes
Servings 2people
Equipment
saucepan
Ingredients
For barley water
1/2cupbarleypearl barley
3cupsdrinking water
for making the soup
1/2tspcoconut oil
2-3clovesgarliccrushed or chopped
2inchesleekssliced thin ( if not use a bit of onion)
1/2smallcarrotschopped small
1handfulSpinachpalak, bok choy or any others that you may have .
salt to taste
crushed black pepper
Instructions
Wash and boil the barley with an excess of water.
Once the barley is cooked drain the barley grain and save the water.
Into the saucepan, add the coconut oil and crushed garlic.
Set this on low heat and saute till it is aromatic.
Now add the chopped vegetables and saute well.
When the vegetables soften, add the barley water and cook for 5 minutes.
Add salt and pepper to taste.
The soup is now ready to have.
What to serve with barley water soup?
Crusty bread at this moment when I have zero energy would do. If you feel lavish ghee croutons are what you should have with this. If you are a south Indian food lover, keep some vadam and vattal on the size as this soup will remind you of kanji a lot.
Roasted barley tea is a popular drink in Japanese culture. It is a robust flavour as the barley is dark roasted which is then steeped as tea. Greek kykeon pounded barley (not powder) is cooked in excess of water and flavoured with penny royal. This is the post that I loved reading about this recipe. Lemon barley is the British version of this drink, where there is a bit of lemon squeezed into the barley water to give it flavour. This is still recommended by doctors towards urinary tract infections.
Other grains are similarly used.
Kanji vellam the water drained from cooking matta rice in excess water is called kanji vellum. This is a household mid-morning drink in most south Indian houses (especially Kerala). A pinch of salt is added and consumed warm. It functions like a light soup. Soba soup while visiting Japan, a friend of mine introduced me to this. Freshly made soba noodles are cooked in water. The water gets thickened by the buckwheat and is then served as soup with some wasabi and bonito flakes. This was one of the most refreshing things to experience in Japanese cuisine without any hype attached to it.
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